YIELD:
Makes 10 tortillas
ACTIVE TIME:
20 minutes
TOTAL TIME:
45 minutes
SPECIAL EQUIPMENT:
Food processor, rolling pin, cast iron skillet

Back lard gives these tortillas their mild yet delicious flavor.
Using both cold lard and cold water creates a more tender tortilla.
Cooking the tortillas very quickly in a hot cast iron skillet ensures maximum tenderness.
Note: Back lard is preferable for its very mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted for great results. The tortillas are best eaten fresh and while still warm. They can be stored in the refrigerator and reheated individually in hot skillet or wrapped together in foil and placed in a warm oven.